Here's a quick sweet treat for your Easter festivities, or perfect in pretty packaging for a great hostess gift. Enjoy!
- 1 cup white chocolate
- 5 Tbsp. unsalted butter
- 3 Tbsp. heavy cream
- pinch salt
- 1 tsp. lemon extract
- icing sugar, for dusting
- Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.
- Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.
- With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat.
- Store covered in the fridge for up to one week. Freeze for longer storage.